Easy Enchilada Sauceenchiladas 3.00 tablespoon vegetable oil 1.00 tablespoon flour 0.25 cup chili powder 2.00 cup chicken stock 10.00 oz tomato paste 1.00 teaspoon dried oregano 1.00 teaspoon ground cumin 0.50 teaspoon salt In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas. This recipe yields 2 1/2 cups of sauce. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2207 broadcast 08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-18-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. |
